B type proanthocyanidin

B-type proanthocyanidins are a type of flavanoids.

They are oligomers or polymers of flavan-3-ols. B-type proanthocyanidins are characterized by a single interflavan bond linkage.

This linkage is usually between C4 of the “upper” extension units and C8 or C6 of the “lower” or “starter” unit.

B-type proanthocyanidins are the most abundant. The most frequently occurring B-type procyanidins are B1, B2, B3, and B4.

B-type proanthocyanidins have many benefits, including:

• Reducing blood pressure and improving blood flow
• Reducing oxidative damage caused by free radicals
• Improving collagen levels in the skin and increasing bone strength
• Reducing overall inflammation in the body
• Improving liver and kidney function
• Improving immunity
• Antioxidant and free radical scavenging activity
• Antimicrobial, anti-cancer, and anti-nutritional activity

B-type proanthocyanidins are highly abundant in our diet. They can be found in:

• Cinchona pubescens (Chinchona)
• Cinnamomum verum (Ceylon cinnamon)
• Crataegus monogyna (Common hawthorn)
• Uncaria guianensis (Cat's claw)
• Vitis vinifera (Common grape vine)

Ratio of "A-type" to "B-type" proanthocyanidin interflavan bonds affects extra-intestinal pathogenic Escherichia coli invasion of gut epithelial cells.

Metabolites and Changes in Antioxidant Activity of A-Type and B-Type Proanthocyanidin Dimers after Incubation with Rat Intestinal Microbiota.

Oxidative conversion of B- to A-type procyanidin trimer: evidence for quinone methide mechanism.

Structural analysis of A-type or B-type highly polymeric proanthocyanidins by thiolytic degradation and the implication in their inhibitory effects on pancreatic lipase.

Tandem mass spectrometry of the B-type procyanidins in wine and B-type dehydrodicatechins in an autoxidation mixture of (+)-catechin and (-)-epicatechin.